Method:
1 Heat the ghee or oil in a large heavy-based pan, add the onions and garlic and cook gently for 5 minutes or until soft and lightly coloured. Add the chilli powder and ground spices and cook, stirring constantly, for 3–4 minutes.

2 Add the beef and cook gently, stirring, for 2–3 minutes. Add the stock to the pan and bring slowly to the boil. Reduce the heat, cover and simmer gently for 1½ hours or until the beef is cooked and tender.

3 Add the coconut milk and bring to the boil. Reduce the heat and simmer for 8–10 minutes until slightly thickened. Stir in the chopped coriander.